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Extension Mimeo HO, no. 125 (1977)

Page 001

HO-125
1977
YARD AND GARDEN
HORTICULTURE DEPARTMENT • COOPERATIVE EXTENSION SERVICE • PURDUE UNIVERSITY • WEST LAFAYETTE, INDIANA 47907
STORING VEGETABLES AND FRUITS AT HOME
by John A. Wott, Extension home environment horticulturist
Remember Grandma's root cellar, which yielded crisp fruits and vegetables all winter long? Even though modern housing and central heating have pretty much done away with yesterday's deep, dark cellars, you can still store fruits and vegetables at home without refrigeration.
Many fruits and vegetables picked in their prime can be stored in basements, cellars, outbuildings and pits so long as adequate ventilation to allow cold outdoor air inside is provided. The storage areas described here are practical only where the average winter temperatures are below freezing from mid-November to mid-March.
Conditions necessary for storage
Store only fresh, sound produce which is free from cuts, cracks, bruises or other insect or mechanical injury. If any damaged, insect-infested or diseased specimens are placed in storage, they could damage the entire supply. Handle produce carefully to prevent any mechanical damage. When harvesting and storing, use only containers that have smooth, inner surfaces, free from any protrusions such as wire staples or splinters. Standard apple boxes and lug boxes for shipping tomatoes and grapes are good storage containers.
Vegetables should have as little field heat as possible when they are placed in storage. Harvest in early morning on a cool day or let the crops cool outdoors overnight before placing them in storage. Waxing vegetables is not recommended for home storage.
Keep your storage facilities clean. Get rid of any vegetables that show signs of decay or damage. Remove all containers from storage facilities at least once a year, and clean and air them in the sun. This is best done in early spring when old vegetables are being discarded, and in late fall when you are ready to store your new season's crop.
Temperature and humidity
Maintaining proper temperature will do much toward lengthening the time the produce can be stored (Table 1). In a large storage area or storage rooms, place one thermometer in the coldest location of the room and the other outdoors. Outdoor temperatures well below 32°F are needed to cool storage air to 32° and to maintain that temperature. Once cooled to 32°, the temperature will rise again if ventilators are closed, even though outdoor temperature is about 25°. Close ventilators tightly whenever the outdoor temperature is higher than the storage temperature. Also be careful that produce doesn't freeze during extremely cold weather.
Humidity levels maintain produce freshness, and prevent excessive shriveling. Humidity can be maintained by sprinkling the floor of the storage area frequently, by placing large pans of water under fresh-air intake vents, or by covering the floor with wet materials such as straw or odorless sawdust. The easiest and most efficient way to control moisture loss is to place produce in polyethylene bags or box liners. Be sure they have 1/4 to 3/8-inch holes in the sides to permit ventilation.

HO-125
1977
YARD AND GARDEN
HORTICULTURE DEPARTMENT • COOPERATIVE EXTENSION SERVICE • PURDUE UNIVERSITY • WEST LAFAYETTE, INDIANA 47907
STORING VEGETABLES AND FRUITS AT HOME
by John A. Wott, Extension home environment horticulturist
Remember Grandma's root cellar, which yielded crisp fruits and vegetables all winter long? Even though modern housing and central heating have pretty much done away with yesterday's deep, dark cellars, you can still store fruits and vegetables at home without refrigeration.
Many fruits and vegetables picked in their prime can be stored in basements, cellars, outbuildings and pits so long as adequate ventilation to allow cold outdoor air inside is provided. The storage areas described here are practical only where the average winter temperatures are below freezing from mid-November to mid-March.
Conditions necessary for storage
Store only fresh, sound produce which is free from cuts, cracks, bruises or other insect or mechanical injury. If any damaged, insect-infested or diseased specimens are placed in storage, they could damage the entire supply. Handle produce carefully to prevent any mechanical damage. When harvesting and storing, use only containers that have smooth, inner surfaces, free from any protrusions such as wire staples or splinters. Standard apple boxes and lug boxes for shipping tomatoes and grapes are good storage containers.
Vegetables should have as little field heat as possible when they are placed in storage. Harvest in early morning on a cool day or let the crops cool outdoors overnight before placing them in storage. Waxing vegetables is not recommended for home storage.
Keep your storage facilities clean. Get rid of any vegetables that show signs of decay or damage. Remove all containers from storage facilities at least once a year, and clean and air them in the sun. This is best done in early spring when old vegetables are being discarded, and in late fall when you are ready to store your new season's crop.
Temperature and humidity
Maintaining proper temperature will do much toward lengthening the time the produce can be stored (Table 1). In a large storage area or storage rooms, place one thermometer in the coldest location of the room and the other outdoors. Outdoor temperatures well below 32°F are needed to cool storage air to 32° and to maintain that temperature. Once cooled to 32°, the temperature will rise again if ventilators are closed, even though outdoor temperature is about 25°. Close ventilators tightly whenever the outdoor temperature is higher than the storage temperature. Also be careful that produce doesn't freeze during extremely cold weather.
Humidity levels maintain produce freshness, and prevent excessive shriveling. Humidity can be maintained by sprinkling the floor of the storage area frequently, by placing large pans of water under fresh-air intake vents, or by covering the floor with wet materials such as straw or odorless sawdust. The easiest and most efficient way to control moisture loss is to place produce in polyethylene bags or box liners. Be sure they have 1/4 to 3/8-inch holes in the sides to permit ventilation.